A Starter…or a Side
I’ve never followed a blog until Jennie started this one, but now I’m hooked. I love to see what she’s coming up with and this blog combines two things I very much enjoy—gardening and cooking. This week, as blog sitter, I’ll be the one coming up with some dishes. Please bear with my beginning efforts and check back in this week to see what’s growing and cooking in Maryland.
Now—let’s start with an appetizer.
The first garden that I planted on my own was five years ago in Kentucky, and I was excited to try something that hadn’t been in my family garden growing up. I love to get pepper rings on my subs so I planted my first banana peppers and they sure did produce! I tried several different recipes but I honestly think that the experiment/recipe that I quickly created today is my favorite. Well, besides of course, pickled pepper rings, which I cannot seem to duplicate at home.
The inspiration came from looking at what I brought in from the garden and recalling a way I had fixed banana peppers in Kentucky, cutting off tops, stuffing with pimento cheese and chilling. I had an idea. And since we were going to be grilling our main entrée, thus follows …
Grilled Stuffed Banana Peppers
6-8 medium to large banana peppers
8 Juliet tomatoes, seeded or ½ c chopped
1-2 jalapeño peppers, seeded
2/3 c. shredded cheddar cheese
1 tsp olive oil
Wash peppers and remove the seeds while leaving the top in tact. I cut an upside down L shape which created a flap to remove seeds. Rinse peppers.
Wash and finely chop tomatoes and jalapeños. Combine cheese, tomatoes, jalapeños, and olive oil to make filling. Carefully stuff peppers with filling, Place peppers on aluminum foil on grill. Grill at medium heat for about 10-15 minutes or until peppers are the softness you desire. I moved them around two times to make sure they were cooking evenly.
If you’re not especially worried about your manners, the intact top stem makes a great handle to hold while eating. I quickly gobbled mine down without any silverware, but you could always use a knife and fork.
Serve as an appetizer or side.